Juicy, pan-seared pork medallions served over sweet-tangy German red cabbage create a comforting, rustic dish full of warmth and holiday flavor. The pork is tender and golden, while the cabbage simmers down into a beautifully vibrant, flavorful side that pairs perfectly with apples and spices.

Yield
4 servings

Pork Medallions

Ingredients

1 lb pork tenderloin, cut into 1–1½ inch medallions
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon Dijon mustard (optional but delicious)
2 tablespoons olive oil or butter
2 cloves garlic, minced
Fresh thyme for garnish

Instructions

Step 1: Prepare the Pork
Slice the pork tenderloin into medallions, about 1–1½ inches thick.
Pat dry with paper towels and season with salt, pepper, and garlic powder.
If using, rub a small amount of Dijon mustard over the medallions for extra flavor.

Step 2: Sear the Medallions
Heat the olive oil or butter in a large skillet over medium-high heat.
Place the pork medallions in the pan without overcrowding.
Cook for 3–4 minutes per side, until golden brown and cooked through (internal temp 145°F).
Add minced garlic during the last minute of cooking and stir gently.

Step 3: Rest and Serve
Remove from heat and let the pork rest for 5 minutes.
Serve warm over German red cabbage with fresh thyme sprigs on top.

German Red Cabbage (Rotkohl)

Ingredients

1 medium red cabbage, thinly sliced
1 medium apple, peeled and grated or finely chopped
½ red onion, thinly sliced
2 tablespoons butter
¼ cup apple cider vinegar
¼ cup apple juice or water
2 tablespoons sugar (or honey)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground cloves or allspice (optional but traditional)

Instructions

Step 1: Sauté the Aromatics
In a large pot, melt the butter over medium heat.
Add sliced red onion and sauté for 3–4 minutes until softened.
Stir in the grated apple.

Step 2: Add the Cabbage
Add the thinly sliced red cabbage to the pot and toss to coat in the butter and aromatics.

Step 3: Add Liquid & Seasonings
Pour in the apple cider vinegar and apple juice (or water).
Add sugar, salt, pepper, and cloves or allspice if using.
Stir well to combine.

Step 4: Simmer
Cover and cook over medium-low heat for 35–45 minutes, stirring occasionally, until the cabbage is soft and flavorful.
Add a splash more liquid if needed during cooking.

Step 5: Adjust & Serve
Taste and adjust seasoning — add a little more vinegar for brightness or sugar for sweetness.
Serve warm under the pork medallions.

Kitchen Tips

Pork tenderloin cooks quickly — don’t overcook to keep it juicy.
German red cabbage gets better as it simmers; longer cooking deepens flavor.
Add raisins, extra apples, or a cinnamon stick for sweeter variations.
Serve with mashed potatoes or spaetzle for a full German-inspired meal.

Nutritional Information (Per Serving)

Calories 365, Protein 29g, Carbohydrates 20g, Fiber 4g, Net Carbohydrates 16g, Fat 19g, Saturated Fat 6g, Cholesterol 105mg, Sodium 620mg, Sugars 12g, Glycemic Index Medium